SAL'S ITALIAN RISTORANTE

High Priority - - From initial inspection : High Priority - Live, small flying insects found At server expo station approximately 4 live flying insects landing on shelf, discussed with operator to kill flying insects and clean and sanitize areas. Warning - From follow-up inspection 2026-02-18: Approximately 4 live flying insects in dish washing area landing on legs to dish washing machine and shelves. Approximately 2 live flying insects at front counter server expo station landing on shelves, discussed with operator to eliminate all flying insects and clean and sanitize areas. Admin Complaint

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of flip top cooler, discussed with operator who removed drink. Corrected On-Site Warning - From follow-up inspection 2026-02-18: Employee coffee stored on top of flip top, discussed with manager who removed drink. Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad cooler door gaskets soiled, discussed with operator to clean and sanitize. Repeat Violation Warning - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under oven interior soiled with accumulation of food debris, discussed with operator to clean and sanitize unit. Repeat Violation Warning - From follow-up inspection 2026-02-18: Time Extended

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched visibly soiled walk-in cooler handle , touched verity's surfaces and put gloves on without washing hands first Educated Employee washed hands Corrected On-Site Warning - From follow-up inspection 2025-07-09: Employee touched raw chicken and touched tongs , pan without removing gloves and washing hands Educated ; employee washed hands Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Demi glaze (46F - Cold Holding); clam sauce (46F - Cold Holding); roasted tomatoes (48F - Cold Holding); meat sauce (47F - Cold Holding);in cooler #2 at cook line; as per cook food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale Warning - From follow-up inspection 2025-07-09: Raw chicken 46 F Cold Holding Cooked eggplant 47 F Cold Holding Ricotta cheese 50 Cold Holding all in cooler at cook line Food not prepared or portioned today; foods out of temperature for approximately 2 hours; foods moved to different cooler ; Cooler #2 Clam sauce 32 F Demi glaze 34 F Meat sauce 40 F Admin Complaint Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled mold-like substance- cutting boards at cook line and salad cooler Warning - From follow-up inspection 2025-07-09: Time Extended

Basic - - From initial inspection : Basic - Heavy visible buildup of food debris/soil residue on equipment door handles- all coolers at cook line and walk-in cooler; Warning - From follow-up inspection 2025-07-09: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning - From follow-up inspection 2025-07-09: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior and shelves have heavy accumulation of soil residues- all cooler at cook line, pizza and salad station Warning - From follow-up inspection 2025-07-09: Time Extended

Basic - Ice buildup in walk-in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues - all coolers at cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wings (43-47F - Cold Holding); in small cooler under ovens; as per operator food not portioned or prepared today; food out of temperature for approximately 20 minutes; door was left opened; door closed and ice bags placed on top of food; Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked- cooked wings in walk-in - cooked on Monday; operator dated; Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Presence of rust inside the bin; recommended to clean

Basic - Bowl used to dispense cheese at cook line; Removed Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package- salmon and mahi in walk-in cooler and drawers at cook line; removed from packaging Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Veal in water at prep area; placed in walk-in cooler Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line ; went in the walk-in cooler; came back started working with food and didn't change gloves and washed hands; Educated and advised to change gloves and wash hands after changing tasks;

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked- cooked pasta in walk-in cooler since Saturday; advised to date mark;

Basic - Bowl used to dispense parmigiana cheese at cook line Removed Corrected On-Site Repeat Violation

Basic - Food stored on floor- oil on the floor at the back of the kitchen Advised to store properly Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line and salad station

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- fresh garlic in oil at salad station; as per operator on time since 11:00; time marked Corrected On-Site

Basic - Bowl used to dispense food- parmigiana and flour; removed Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name- flour at prep area; labeled Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Make table - raw breaded chicken over sliced mozzarella- operator moved sliced mozzarella cheese. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in grated cheese on hot line - operator removed. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Bread and butter plated stored at wait station not inverted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (50F - Cold Holding) in cold holding unit at pizza station; as per operator food out of temperature for 2 hours; food not portioned or prepared today; food moved back to walk-in cooler to quick chill; eggplant parmigiana (54-43F - Cold Holding) in sandwich table #1 at cook line; food overstocked; as per operator food out of temperature for 2 hours; food not portioned or prepared today; operator moved top part to walk-in cooler to quick chill Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- garlic and oil in the kitchen by bread rolls; as per operator food on time since 11:30 am; operator date marked; Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food- flour and sugar Operator removed Corrected On-Site

Basic - Equipment in poor repair- gaskets in cold holding unit at pizza station torn unable to properly keep door closed

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at all coolers at cook line and pizza station

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line and pizza station

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator fixed to 50 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name- sugar and flour containers at the back of the kitchen

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza make table - pizza sauce (50F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza make table - pizza sauce (50F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. Pizza station - fresh garlic in oil (71F); wait station - fresh garlic in oil (74F) both sitting out at room temperature for less than 4 hours - operator moved to cooler. Reviewed TPHC procedures and recommended adding to list - operator agreed Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Hot line hand sink ice in sink - operator removed. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Breaded eggplant from Friday - operator date marked. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Wait station - operator inverted BB plates. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table 2 - grilled chicken (44f-46fF - Cold Holding) not portioned or prepared today held above cold holding unit overnight and over 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table 2 - grilled chicken (44f-46fF - Cold Holding) not portioned or prepared today held above cold holding unit overnight and over 4 hours - see stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Wire brush in hot line hand sink - operator removed. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned lasagna prepared on Sunday pulled from freezer on Thursday no dat marking. Reviewed proper date marking with operator - operator date marked all portions. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dining room wait stations plates not inverted - operator inverted. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep table - operator removed wet towel. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna pulled from freezer 2 days prior no date mark. Reviewed date marking and pull dates for prepared foods from the freezer with operator. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. B&B plates not inverted in dining room wait stations - operator inverted. Corrected On-Site